Gluten-Free Strawberry Rhubarb Streusel Muffins

Strawberry Rhubarb Love

Can't get enough of the classic spring pairing of strawberries and rhubarb? Me neither. So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb. A recipe perfect for brunch or afternoon tea.

Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping

By Karina Allrich May 2009.

These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats.

First: Preheat the oven to 350ºF. Lightly grease or line a 12-muffin pan with paper liners.

Combine the brown sugar and cinnamon. Cut in a tablespoon of the coconut oil or Earth Balance Stick and mix with a fork until you have grainy crumbs. Add another tablespoon of Earth Balance if you need it. You want a light, sandy crumble that sticks together if you pinch it.

Spoon the streusel topping onto each muffin.

Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.

Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.

These are lovely warm from the oven.

Makes 12 muffins.

Recipe Source: glutenfreegoddess.blogspot.com

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